Ingredients

4 Servings

Produce

  • Courgette 60 g

  • Fresh Red Tomato 90 g

  • Red Onions 30 g

  • Parsley 4 Tbsp

  • Yellow Courgette 60 g

Canned/Bottled Goods

  • Tinned Artichoke Heart 170 g

  • Kalamata Olives 70 g

Dairy & Eggs

  • Feta Cheese 70 g

Spices

  • Salt 1 tsp

Dry Goods

  • Whole Wheat Orzo 240 g

Pantry

  • Black Pepper 1 pinch

  • Extra Virgin Olive Oil 60 ml

  • Red Wine Vinegar 1 1/2 Tbsp

Preparation

  1. Cook Orzo

    Bring water & salt to a boil. Cook pasta for 10 minutes. Strain & cool under cold water.

    • 240 g Whole Wheat Orzo
    • 1 pinch Salt

  2. Ingredient Prep

    Prepare ingredients.

    • 60 g , quarter sliced Courgette
    • 60 g , quarter sliced Yellow Courgette
    • 90 g , diced Fresh Red Tomato
    • 170 g , quartered Tinned Artichoke Heart
    • 30 g , sliced Red Onions
    • 70 g , sliced Kalamata Olives

  3. Salad Assembly

    Combine orzo and chopped vegetables in a large bowl. Season, add olive oil and red wine vinegar. Add parsley and mix well to combine.

    • 1 tsp Salt
    • 4 Tbsp , stems removed Parsley
    • 1 pinch Black Pepper
    • 120 ml Extra Virgin Olive Oil
    • 1 1/2 Tbsp Red Wine Vinegar

  4. Taste

    Plate in a bowl or platter. Garnish with feta cheese!

    • 70 g , crumbled Feta Cheese

Suggested Meals

Caramelised Onion

& Shroom

Veggie

Bolognese

Korean Beef

Burger

Gluten Free Courgette

Carrot Pancakes

Mango Salsa

Salmon Fillet

Nutrition

  Amount per
serving		 Daily value percentage
Calories 440 kcal  
Total Fat 20 g 26%
Total Saturated Fat 5 g 25%
Unsaturated Fat 15 g  
Cholesterol 15 mg 5%
Sodium 1070 mg 45%
Total Carbohydrate 51 g 18%
Fiber Total Dietary 4 g 15%
Sugars Total 4 g  
Protein 12 g 23%
Vitamin C 15 mg 15%
Calcium Ca 126 mg 10%
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By Innit Culinary Team